ROSEMARY AND DARK CHOCOLATE OLIVE OIL BREAD

The use of olive oil in this batter plus the chopped rosemary turns this loaf into a sweet but savory cake perfect for snacking. We used chocolate chunks when testing the recipe. The use of parchment paper to line the loaf pan allows the cake to cook through without overcooking the sides.

2 1/4 cups all-purpose flour ⅔ cup granulated sugar

1 1/2 teaspoons baking

powder

3/4 teaspoon salt

3 eggs

1 cup extra-virgin olive oil 3/4 cup buttermilk

1 1/2 tablespoons finely

chopped fresh rosemary 1 1/4 cups 70% bittersweet chocolate, chopped, divided

1 tablespoon turbinado

sugar or Sugar in the Raw

Heat oven to 350 degrees. Line an 8 ½-by-4 ½by-2 ½-inch loaf pan with parchment paper, extending the paper up two sides of the baking dish. Spray parchment paper with nonstick cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.

In a large bowl, whisk eggs and then add olive oil, buttermilk and rosemary. When well combined, fold in dry ingredients and stir just until combined. Stir in ¾ cup chocolate. Pour batter into prepared loaf pan. Sprinkle with remaining ½ cup chocolate and gently push chocolate into the batter. Sprinkle with turbinado sugar. Bake 50 to 60 minutes or until top has domed and cracked and a cake tester comes out clean. Do not overbake. Move to a wire rack and allow to cool, then use the parchment paper to remove the loaf from the pan.

Serves 12.

Per serving: 399 calories (percent of calories from fat, 55), 5 grams protein, 41 grams carbohydrates, 2 grams fiber, 25 grams total fat (6 grams saturated), 48 milligrams cholesterol, 202 milligrams sodium.

COURTESY OF A LITTLE BAKED BAKERY Time for a snack? Enjoy Rosemary and Dark Chocolate Olive Oil Bread.